This is a gorgeous Bengali sweet. Bengali sweets are mostly made of paneer or chenna as it is called. Chanar payesh has several names - Indrani cup, Angoori rabdi etc. These are small rasgullas dipped in saffron and cardamom flavoured milk and served. Very yummy, a little laborious but worth the effort
Cook Time: 1 hr 30 mins
Ingredients
For the rasgullas
4 cups Fresh full cream milk
2 tsps Vinegar
4 tsps Water
For the sugar syrup
4 cups Water
1 and 1/2 cups Sugar
For the milk
5 cups Fresh full cream milk
1 tsp Cardamom powder
5 Saffron strands
1 cup Sugar
Instructions
For the milk
In a heavy bottom saucepan take 5 cups of milk and start boiling
Keep stirring continuously till it reduces to 2/3
Mix in sugar and saffron, boil for 2 more minutes
Switch off the flame, add cardamom powder and keep aside covered
For the rasgullas
In a thick saucepan take milk and start boiling
Mix the vinegar in water and keep aside
Once the milk comes to a boil add the vinegar mixture and let the milk curdle
Switch off the flame and let it settle
Pour this in a muslin cloth, show it under running water (for the smell of the vinegar to go away)
Squeeze the water as much as you can and then hang it for around half an hour for the all the water to go away
In the meantime in a wide pan add water and sugar and start boiling
Take the crumbled paneer and start mashing it with the heel of your palm, kneading for 15-20 minutes. By this time the mixture will be pliable and soft.
Make small sized balls (half of a marble) of the paneer and add this to the boiling water
Cook the balls in an open flame for around 20 minutes. You will see that the rasgullas have doubled in size
Switch off the flame and cool
Remove the balls in a hole ladle, press it slightly with another flat ladle to remove the excess sugar juice
Add this to the milk-sugar mixture and cook for another 12-15 minutes (you would see that the milk has become thick like rabdi)
Comments